Salted brown sugar caramel chocolate truffles recipe

I love dark brown sugar, especially muscovado. When boiled with cream and poured over a sticky toffee pudding, it is my idea of food heaven. And mixed with dark and smoky chocolate it gives you a completely different taste experience.

Here instead of a traditional salted caramel recipe, I blend the flavour of deep, rich and treacly muscovado with cream and make it into a ganache with dark chocolate – a little bit different, but a new experience for all you legions of salted caramel lovers out there!”

This recipe makes about 50 truffles. You’ll need a disposable piping bag.

Ingredients

To finish

• 250 g dark chocolate
• 50 dark or milk chocolate spheres
• 4 tbsp cocoa powder

• 8.8 oz dark chocolate
• 50 dark or milk chocolate spheres
• 4 tbsp cocoa powder

• 8.8 oz dark chocolate
• 50 dark or milk chocolate spheres
• 4 tbsp cocoa powder

For the ganache

• 100 g muscovado sugar
• 25 g unsalted butter
• 250 ml whipping cream
• 1 tsp pure vanilla extract, or the seeds from half a vanilla pod
• 250 g dark chocolate, chopped
• 0.5 tsp sea salt flakes

• 3.5 oz muscovado sugar
• 0.9 oz unsalted butter
• 8.8 fl oz whipping cream
• 1 tsp pure vanilla extract, or the seeds from half a vanilla pod
• 8.8 oz dark chocolate, chopped
• 0.5 tsp sea salt flakes

• 3.5 oz muscovado sugar
• 0.9 oz unsalted butter
• 1.1 cups whipping cream
• 1 tsp pure vanilla extract, or the seeds from half a vanilla pod
• 8.8 oz dark chocolate, chopped
• 0.5 tsp sea salt flakes

Details

• Cuisine: English
• Recipe Type: Dessert
• Difficulty: Medium
• Preparation Time: 60 mins
• Cooking Time: 0 mins
• Serves: 12

Step-by-step

1. To make the ganache, put the sugar into a small saucepan or pot set over a low heat. Add the butter and when the sugar begins to melt, add the cream and vanilla. Bring the mixture to the boil slowly, stirring until smooth.
2. Tip the chopped chocolate into a bowl, add the salt and pour over the hot cream. Set aside for 30 seconds to allow the chocolate to melt in the heat of the hot cream, then stir until smooth. Set aside to cool at room temperature for about 15 minutes before scooping into a disposable piping bag. Snip the end to create a nozzle/tip, pipe ganache into each truffle sphere.
3. Chill the truffles in the fridge for about 30 minutes to set firm.
4. While the truffles set, temper the dark chocolate by setting aside one-third (around 85g) of it, and melting the remaining two-thirds with 30-second bursts in a microwave on a low heat. When the melted chocolate reaches 45C and is fully melted, stir through the third you have reserved, continuing to stir until it is all completely melted and there are no lumps. As you stir, the chocolate will cool; at 32C it should be perfectly tempered and ready for dipping.